With so many types of chocolate liqueurs on store shelves, how do you choose? When you make it yourself using our easy chocolate liqueur recipe, you don’t have to! With homemade chocolate liqueur, you can get the same deep, dark chocolate flavors that you’d get from your favorite store-bought brand. It stores well, tastes great in cocktails and makes a great homemade food gift for the holidays.
What is chocolate liqueur?
At its most basic level, chocolate liqueur is exactly what it sounds like: a chocolate-flavored alcoholic beverage. But the term “chocolate liqueur” encompasses a variety of styles, from light and dark creme de cacao to velvety, creamy chocolate liqueurs that taste like boozy chocolate bars. The difference lies in the ingredients, which affect the sweetness, mouthfeel and overall final product. All chocolate liqueurs are ideal for cocktails (hello, chocolate espresso martini!). They’re also delicious for desserts, or for simply sipping over ice.
The main difference between creme de cacao and other chocolate liqueurs is that creme de cacao doesn’t include chocolate or dairy. Creme de cacao is infused with cacao beans and sometimes includes other flavorings like vanilla. Some creme de cacao blends are clear, and some are dark. They’re rich and decadent, but mild and smooth—not syrupy or creamy like chocolate-based spirits.
Creme de cacao and chocolate liqueur are interchangeable in many recipes; however, some drinks specifically call for one type over the other. Our chocolate liqueur recipe is closer to creme de cacao than something like creamy Godiva chocolate liqueur. Thanks to its versatility, it’s always a good idea to have a bottle on hand.
Chocolate Liqueur Ingredients
- Vodka
- Cacao nibs
- Sugar
- Water
- Instant espresso powder, optional
- Vanilla extract
Directions
Step 1: Infuse the vodka
Combine the vodka and cacao nibs in a 1-quart glass jar. Cover the jar with a lid, and let the brew stand for two weeks, shaking the jar occasionally to disperse the ingredients.
Editor’s Tip: Cacao nibs extract just the right amount of chocolate flavor without the grit that cocoa powder will leave behind. If you can’t find nibs at your local grocery store, you can easily source them online. We like these cocoa nibs from The Spice House.
Step 2: Strain the vodka mixture
Strain the mixture through a cheesecloth-lined colander. Discard the cacao nibs. Then, strain it again through a coffee filter-lined fine-mesh sieve or colander, stirring occasionally to help it strain properly. Repeat the process with a fresh coffee filter, until the liquid is clear of any residue.
Editor’s Tip: Straining the vodka mixture a few times is essential to getting all of the residue out. This ensures you’ll end up with a smooth liqueur.
Step 3: Make the simple syrup
In a small saucepan, bring the sugar and water to a boil. If you’re using espresso powder, add it now. Then reduce the heat and let the mixture simmer, uncovered, for five minutes. Remove the syrup from the heat, and let it cool completely.
Editor’s Tip: The espresso powder is completely optional, but we recommend it for a couple of reasons: It adds a darker, richer color to the liqueur, and, just like using coffee in chocolate cake recipes, it helps to amp up the chocolate flavor.
Step 4: Mix and bottle the liqueur
Add the cooled syrup to the vodka mixture, and stir in the vanilla extract. Pour the mixture into glass bottles, and seal tightly.
Chocolate Liqueur Variations
- Add other flavors:Â You can make this chocolate liqueur recipe your own by adding different culinary extracts or flavorings. Try infusing almond extract, dried orange peels or a few cinnamon sticks with the vodka mixture.
- Give it a Mexican spin: Take cues from Mexican hot chocolate and slip some dried chiles in with the cacao nibs. Just remember to strain and remove anything that doesn’t dissolve.
How do you store chocolate liqueur?
Store your homemade chocolate liqueur in a cool, dry place for up to two months.
Chocolate Liqueur Recipe Tips
How do you use chocolate liqueur?
Use this chocolate liqueur recipe as you would any creme de cacao or chocolate liqueur. Try it in a classic grasshopper or in a white chocolate brandy Alexander. Of course, it’s mandatory for a chocolate martini. And it’s excellent in warm, cozy drinks like this Viennese coffee. You can even enjoy it on its own, over ice.
When it comes to desserts, use chocolate liqueur in this grasshopper baked Alaska. Or just keep it simple: A shot of chocolate liqueur served over a scoop of vanilla ice cream is pure perfection.
How do you garnish chocolate liqueur?
When choosing a garnish for your chocolate liqueur, choose foods that will complement its rich, sweet flavors. Chocolate cookie straws are a fun way to add a textural complement, while chocolate shavings or coffee beans look great floated on top.
